Pan Seared Lamb Loin with Sunflower Seed Tabbouleh and Sumac Aioli

Sunday, April 24th, 2022

Created to complement every glass of Davis Estates Calistoga Cabernet Sauvignon.

Ingredients

Serves 4 to 6

Pan Seared Lamb Loin

extra-virgin olive oil
2 boneless lamb loins
As needed Salt and Black Pepper
As needed garlic powder

Sunflower Seed Tabbouleh

1 cup toasted sunflower seeds
1 cup English cucumber, peeled and small dice
1 cup Roma tomatoes, small dice
⅓ cup red onion, small dice
1 teaspoon minced garlic
3 tablespoons chopped parsley
3 tablespoons chopped mint
1 tablespoon lemon juice
Salt and Black Pepper to taste

Sumac Aioli

1 teaspoon ground sumac
1 small garlic clove, minced
1 cup prepared mayonnaise
1 teaspoon lemon juice
Salt and pepper

Method

Pan Seared Lamb Loin

Preheat the oven to 350°F.
Season the lamb with salt, pepper and garlic powder.
In a 12-inch skillet (preferably cast-iron), heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb loins and cook over moderate heat, turning, until browned all over.
Transfer the skillet to the oven and roast the loins for 5 to 7 minutes, until an instant-read thermometer inserted in the thickest part registers 125°. Transfer the loins to a carving board to rest for 10 minutes.

Sunflower Seed Tabbouleh

Combine all ingredients in a small bowl and mix well.

Sumac Aioli

Combine all ingredients in a small bowl. Refrigerate for at least 1 hour before serving. Also great with grilled vegetables.

To Finish

On a plate, spread a generous amount of Sumac Aioli. Place the Pan Seared Lamb Loin on top. Garnish with a spoonful of Sunflower Seed Tabbouleh. Serve immediately with a glass of Calistoga Cabernet Sauvignon.

Savory lamb, vibrant herbs, and a pop of tangy sumac make every bite an adventure, especially alongside the bold, velvety character of Davis Estates Calistoga Cabernet Sauvignon.